Peel and devein shrimp. Do not discard the shells. They will be used to make the stock. In a soup pot combine the Chicken Stock, Lime Juice, Lime Zest, Fish Sauce, Coriander, 1/2 of the Ginger, Lemon Grass, 1/2 of the Serrano Chili, 1 Green Onion and Shrimp shells. Bring to a boil, then lower heat and simmer gently for 20 mins. Strain the stock. Discard the shells and other cooked items. By this point you should have a very flavorful Tom Yum stock. Now add Tomatoes, Tomato Paste, Stevia, remaining Onion, Chili and Ginger. (You might want to add about a cup of water if the stock was significantly reduced while boiling) Bring these ingredients to a boil, then lower to medium heat for 5 to 8 min. Add the Shrimp and continue to cook on medium heat until the shrimp turns pink. (approx. 2 min) Turn off heat and remove pot from the hot burner. The shrimp with continue to cook after it has been removed from the heat. I prefer this method to prevent rubbery, overcooked shrimp.

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